Follow the Saffron Syrup recipe here to make a normal batch of 2 thread syrup and keep it warm but not boiling.

Batter:

You can make gulab jamun two different ways according to your needs:

Neat round spheres that are firmer; or,

Irregular shapes that melt in your mouth.

Put the flour and the baking powder in a medium-sized bowl and mix. Next you need to add the vegan cream - note that the batter mix will be fried in oil and then placed in the syrup.

To make the gulab jamun melt in your mouth, use all 300g of the vegan cream. This unfortunately makes it difficult to shape when you drop the batter into the oil - however, you are not making them for sale or for a wedding so it doesn't matter at all what shape they are (you could make London double-decker bus shapes if you wanted). To make the round, firmer gulab jamun, use about 250g of vegan cream.

This is the batter with all 300g of creamin it and it is still stiff enough to stand up.

Mix the vegan cream into the flour, stirring all of the time. If you are using only around 250g, add around 200g and mix it - adding small amounts of vegan cream and mixing in completely until the consistency is firm enough to roll but not so loose that it is sticky. If you add too much, you can always add some more flour.